So, I've noticed that when I eat eggs, food feels less acidic on my system. So, I looked up the pH of eggs, and found that the whites is alkaline (and the yolks aren't exactly acidic, either).

So, today I decided to make some soup (out of frozen radishes, radish greens, and onions). I didn't want to add water, so I added a quart of blended up tomatoes. Then, I decided to add two eggs to see if that would be a good buffer against the tomatoes being particularly acidic on my system (our tomatoes don't tend to get a lot of water, and I warm the soil with black plastic; so, they tend to have a lot of acid).

I also added at least basil, salt, pepper, sweet pepper powder, a very small amount of key lime powder, and some basil.

Anyway, I'm still eating it (there's a lot), but it tastes pretty good.

Tomatoes are all basically the same acidity.
It's the sugar in the that disguises said acidity.
If you put a pinch of baking soda in a glass of tomato juice it will become sweet.
Too much and it'll be nasty.
We all know baking soda isn't sweet.
But by doing this remember you've lost the protective acid in the product like if you were to use it in a tomato sauce of some sort.
In other words won't last in the refrigerator as long.
Best method is to just pinch a little in before serving.
I honestly hate sugar added to tomato sauce.

My Italian friend's mom always added a pinch of baking soda to her tomato sauce as it was cooking. She made a fabulous tasting sauce.